Easy as Pie

I know. Genius, right. Perfectly-portioned, tiny pies … and on lollipop sticks, too. I can’t take the credit for this idea, although I would love to. The site Luxirare is responsible for this attack of cuteness. A friend at work sent the link to me last week and, the moment I saw them, I knew I would have to try them out. I just love to make things like this that are easy and say “Hi’ I’m the cutest thing on earth… now eat me.” I originally thought I would make some during the holidays and give them away as gifts, but they have been invading my thoughts all week. So this weekend they had to be made in an attempt to purge them from my mind.

They really are easy. And if you have a little one around, you don’t even have to lift a finger. They can do all the work and tell you how to make them, too.

The following commentary is from my sweet “little miss bakerella.” She talked and I typed. So here goes… instructions in italics from an eight year old.

I’m getting ready to show you how to make your very own pie pops. They’re not made from candy, but they’re made out of dough. It’s gonna be a baketastic time!

Sprinkle a pinch of flour onto the dough.

Now we flop it onto the other side and do the cookie cutters.

ME: Dusting with a little bit of flour on both sides will make the dough easier to work with and move around.

Now we do the first cookie cutter. It feels great to do the first one.There’s a lot more to be done, but still, it’s worth it.

I’m trying to get close to the other hearts because it will give us more space for the cookie cutters.

ME: If you’re careful you can get enough for 8-9 pie pops from a 9-inch pie crust.

It’s time for the circles. Remember, I’m doing the same thing except it will be easier.

ME: The circle shapes are easier to assemble than the heart shapes because they give you more room in the center for the filling.

This is gonna be all circles here.

Time to get off the scraps. We don’t want those Nuh-uh! You can use the scraps for a different piece of dough.

ME: What she means is… you can save the dough scraps. Roll flat and re-use.

Now, get only one cherry and a little bit of juice. Put it right in the center or it will squeeze out way too much.

ME: pie filling = juice :)

Ummm… as I said before, don’t put too much juice or it will squeeze out because you got to press down or it won’t bake very good in the oven.

ME: We used rolled pie crusts and canned cherry pie filling to play with these. Easy and fun for both of us.

It’s time for sealing it. What you do is, you break a lollipop stick into a small piece and you press it down all around it. (But not too hard.)

ME: Using a short piece of lollipop stick helps you not to mess up the neighboring pie pops when you seal the two pieces of dough together.

Now you take a baking brush and you crack an egg. Don’t put the egg yolk in. Put the egg whites in a little bowl. Get the brush and put some of the egg whites on it. Now brush it onto the front of the dough.

ME: Brush the tops of the pies with egg whites.

Now we got some pistachios and we put it onto the dough, instead of cherry. But I must say, it was mighty tasty.

ME: Ha! Guess you can tell she doesn’t eat too many pecans or … pistachios either for that matter. We did make a few pie pops using a pecan pie filling that I whipped together, but I still need to finesse the ingredients on that one before I post a recipe.

The pops baked in the oven on 375 for about 12-15 minutes or until the tops started to brown. Remove, cool and enjoy!

I thought I would love these more than I did. But… (and I can’t believe I’m saying these words) … They needed more fruit! A little too much pastry to pie filling for me. But still good, still fun to do and still super-cute!

402 comments on “Easy as Pie”

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just blown away by your execution here. I love that you figured out how to get the pie pops not to burn. I agree about the filling. What I ended up doing for the second round of pops was overfill the filling a bit. Because the pastry stretches, it can fit a lot.

Also I'm wondering how thin I can get the pasty crust super thin without breaking….

It was wonderful to read this and thank you so much for linking me on your wildly popular blog…

i've been seeing these all over this past week and want to try them for sure! i'm a huge crust fan, so hopefully i will like crust/filling ratio a little better…maybe some cinnamon sugar on the top….hmm.

I tried my own version of these today, sans sticks. My crust to fruit ratio was way to far in the crust category. I made my crust from scratch and didn't roll it thin enough. If I do it again I'm definitely going the remade crust route.

Yours came much more beautiful than mine, although I got aggravated rolling the crust (um, without a rolling pin) and by the time I was assembling them I rushed the whole thing. Still tasty and I'll definitely try again.

(shoot not sure if my othe rocmment went through) LOVE THESE, soo super cute and i love how you show me these ah-ha things, no matter you didnt originate them (all), i see them from you. love too how honest you were about them not being fruity enough, as i think i would too. LOVE THESE. thanks,

do you think you could spare your recipe for pie crust?! my grandma gave me one years ago, it was right before she died and i think some thing got lost in translation and i cant ever get it to come out right! thanks for any help!

Oh no you didn't! So cute! I love the idea, and I was thinking, what if you used perserves? Maybe there would be more filling with less bulk and it would balance out the crust. Love your helper too! How fun.

Can you help us? We have tried to make cakepops 3 times with no success. We have problems with the cake falling off the stick when we dip them. We've tried moister cake, drier cake and that hasn't changed anything. I've been using homemade icing. Do you have a recipe for icing that isn't heavy? I hate to use canned icing, it never tastes as good. We also would like to know if there is a trick to make the candy bark smooth? The few cakes that stayed on the stick that we dipped were not very pretty. Thank you so much! My 10 year old daughter, Annie, is determined to make these. Thank you so much! Denise

I CANNOT wait to try these. I just LOVE your blog and am addicted to cooking since I've been married and your blog just adds to my addiction. I get tons of ideas. Thank you for sharing your talents. I re-post me cooking some of your ideas and lead people to your blog. Can't wait to try this.

I made these last week, but used chocolate chip cookie dough in the middle, I agree with the amount of pie crust to filling, but I drizzled chocolate all over the top of mine and they were yummy!! I posted mine on my site ~ hope you check them out!

Looks fantastic! I can "hear" some of her mama in the comments she made :) Isn't it cute how kids pick up on our sayings that we use?! My 5 year old and I will be trying these. Keep up the wonderful work you two!

Bakerella…you just made my morning. And thank you too, LuxiRare! I can picture them now for dessert with a Thanksgiving Feast, with cute leaf and pumpkin shapes on top of the pie dough for extra flare…

wow! What a way to start my Monday!First, I think your little helper is adorable !Second, I am going to be making these for my little one's birthday celebration. I just hope I succeed!Thanks for sharing these with us :-)

So Funny! You and I must have thought the exact same thing when we saw Cakespy's post regarding Luxirare's blog. I ran right out and bought all the items needed. I knew I had to do these. I agree with you, not enough filling. The second round I put more in but then had trouble getting the crust to stay sealed during baking. I also filled mine with chopped up Milky Way bars and Key Lie Pie filling. They were my favs. I love that you made heart ones. fantastic as always!!

I saw these last week and thought "I should send this link to Bakerella!". Guess someone beat me to it! I made these this weekend and brought them to the office, everyone went absolutely MAD for them!!